Best Virgils Tenderloin Tips Recipes

STEAK TIPS IN THE OVEN

Steak Tips in the Oven image

Steak tips in the oven with a very flavorful steak tip marinade that is best suited for a hearty winter dish but can be enjoyed anytime. Feel free to experiment with the ingredients because I don't think you can really go wrong.

Provided by Ed Porter

Time 6h40m

Yield 8

Number Of Ingredients 12

Ingredients

¾ cup soy sauce
¼ cup olive oil
¼ cup balsamic vinegar
2 tablespoons brown mustard
2 tablespoons maple syrup
2 tablespoons molasses
1 tablespoon sesame oil
1 teaspoon ground cinnamon
3 whole cloves
salt and ground black pepper to taste
1 cup beef broth, or as needed
2 pounds sirloin steak tips

Steps:

Whisk soy sauce, olive oil, balsamic vinegar, mustard, maple syrup, molasses, sesame oil, cinnamon, cloves, salt, and pepper together in a large glass or ceramic bowl. Add steak tips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 6 to 24 hours.
Preheat the oven to 425 degrees F (220 degrees C).
Remove steak tips from the marinade and shake off excess. Discard the remaining marinade. Put steak tips into a baking dish and fill the bottom of the dish with beef broth.
Bake in the preheated oven until steak tips are beginning to firm and are hot and slightly pink in the center, about 25 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 284.3 calories, Carbohydrate 10.7 g, Cholesterol 55 mg, Fat 17.7 g, Fiber 0.5 g, Protein 20.2 g, SaturatedFat 4.6 g, Sodium 1547.8 mg, Sugar 7.3 g

SLOW-COOKED BEEF TIPS

Slow-Cooked Beef Tips image

These slow cooked beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes. -Amy Lents, Grand Forks, North Dakota

Provided by Taste of Home

Categories Dinner

Time 6h40m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1/4 pound sliced baby portobello mushrooms
1/2 small onion, sliced
1 beef top sirloin steak (1/2 pound), cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil
3 tablespoons dry red wine or beef broth
1 cup beef broth
1-1/2 teaspoons Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons water
Hot cooked mashed potatoes

Steps:

Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding additional oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.

Nutrition Facts : Calories 213 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 836mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

VIRGIL'S TENDERLOIN TIPS

VIRGIL'S TENDERLOIN TIPS image

This recipe is one that my DAD made for a special occasion. It was one of his best on the menu. I have made this, but it didn't turn out like DAD,S.

Provided by Eddie Jordan

Categories Beef

Time 30m

Number Of Ingredients 10

Ingredients

8 oz beef tenderloin, cut into 1" cubes
1 c burgundy divided
1 Tbsp olive oil, extra virgin
4 oz button mushrooms, thinly sliced
1 small onion thinly sliced
1 tsp french seasoning
1 Tbsp cornstarch
1/2 c beef stock
1/4 -1/2 tsp salt to taste
1/4 - 1/2 tsp ground pepper to taste

Steps:

1. Marinate the beef for 1 hour in 1/3 cup of the wine.
2. Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms and onion and cook until golden about 5 - 7 minutes.
3. Add the beef and remaining wine and cook until the wine has reduced by half.
4. In a bowl combine the French seasoning, cornstarch, beef stock, salt and pepper and stir vigorously to blend. Reduce heat to medium - low and pour slowly into the pan, stirring frequently until sauce thickens about 2 -3 minutes.
5. Serve with mashed potatoes and a salad.